Pumpkin-Pecan Pancakes

Name: Pumpkin-Pecan Pancakes
Yield: 1 c.
Ingredients: 2 tsp. pumpkin-pie spice; 1/2 tsp. pumpkin purée; Basic Buttermilk Pancakes mixture; 1 c. pecans; 2 tbsp. unsalted butter; 1/2 c. pecans; 1/2 c. honey

By Kim HaasarudPublished: Dec 26, 2012

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Yields:

1 c.

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Start with our recipe for Basic Buttermilk Pancakes, then add sweet, vitamin-rich pumpkin and crunchy pecans for a decadent breakfast treat.

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Directions

1. Step 1Add 2 teaspoon pumpkin-pie spice to the flour mixture and 1/2 cup pumpkin purée to the buttermilk mixture. Stir 1 cup toasted, coarsely chopped pecans into batter.
2. Step 2Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
3. Step 3Serve with pecan honey butter: In a small skillet, melt unsalted butter. Add remaining 1/2 cup pecans; cook over medium-low heat, stirring, 4 to 5 minutes or until toasted.
4. Step 4Stir in honey, stirring until honey is runny. Serve warm.